Now that I've perfected the recipe for World's Easiest Roasted Tilapia, I keep making it over and over, and this dinner with the roasted Tilapia served with black bean and mango salsa was definitely a winner. Not only did the black beans look great paired with the bright yellow mango, but the flavors in this salsa went perfectly with the mild-flavored Tilapia. I'm always in favor of recipes that combine lime and cilantro, so having that added to the mix didn't hurt a bit.

Mangos grow on trees, and there are more than 1,000 cultivars of mango growing in Indian, North America, South America, Central America, the Caribbean, Africa, Australia, and Southeast Asia. They are often used in chutney and mango salsa, and mangos are eaten ripe and unripe both in many parts of the world. You're probably used to seeing bright yellow fruit on mangos, but the fruit can also be orange or red, depending on the variety of mango. Whatever color, most mango varieties are sweet and juicy, and mangos are a good source of fiber, and are rich in many vitamins and minerals. This is the second time I've written about mangos for Weekend Herb Blogging, hosted this week by Margot from Coffee and Vanilla

Roasted Tilapia with Black Bean, Mango, Lime, and Cilantro Salsa
(Makes about 2 cups salsa, salsa recipe created by Kalyn with inspiration from this recipe featured by the National Mango Board, who provided the mangos used to test this recipe.)

Before you start to roast tilapia, pour canned black beans into a colander placed in the sink, and rinse well with cold water until no more foam appears. Let beans drain, then blot dry with paper towel if they still look wet.

Cut mango flesh away from the pit, cutting along both sides of the flat oblong shaped pit. (Here are excellent instructions for How to Cut a Mango from Simply Recipes.) Cut mango into 1/2 inch dice and place in plastic bowl. Add drained black beans, thinly sliced green onion and chopped cilantro.

Combine 2 T lime juice, 2 T olive oil, cumin and hot sauce in small bowl, and whisk together. Mix into black bean mixture. Check to see if the mixture seems too dry, and add a bit more lime juice and olive oil if needed.

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Ok so I know this is going to be a silly question but I am going to ask anyway because I have no idea. What is Tilapia? The recipe looks excellent and I would like to give it a try. Hopefully I can get it down here in NQ, Australia.

Squishy, Tilapia is a type of very mild flavored white fish which eats plants so it's very sustainable (and delicious!) You can read more about Tilapia at Wikipedia. I think it's available in most places in the world, at least I know it's sold in Asia.

Ok, so I am a bit fish challenged. Like I don't cook it (not because of the smell or anything like that but more because I am intimidated by it -- the other day I ended up throwing away some lovely salmon when I hacked it up trying to remove the skin). I love fish. This sounds devine, I have some trader joe's frozen orange roughy in the house. Would this cooking method and recipe work for that?

Jasmine, I think it would work, although I've only cooked orange roughy once I think so I'm not that familiar with it (it's very expensive here.) I'd keep an eye on it to see if the cooking time might be a bit less, and let us know how it turns out if you try it.

Mango and black beans has become a really classic combination; the flavors work so well together. Lately I've been seeing many varieties of mango in the market. As none of these are local to my area, I just try to buy the best I can find. Indian markets are often a good source for mango, too.

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